Dried Euro Porcini Mushrooms A

Dried European Grade A Porcini have a rich, intense porcini flavor that is perfect for soups, stews, sauces and other prepared dishes. Grade A generally consists of smaller pieces than Grade AA and is of somewhat darker color, but is perfectly suitable for almost any preparation. In fact, many of our customers prefer it to Grade AA!

Delectable fresh or dried, Porcini mushrooms are among the most sought after of all wild-harvest mushrooms. Italians affectionately call them Porcini (the piglet), so-called for their plump form as they are found on the forest floor. In France they are known as Cepes; to the Germans they are Steinpilz.

Because of their remarkable flavor and meaty texture, Porcini mushrooms are one of the most highly prized wild-harvested mushrooms in the world. The robust, earthy flavor of Porcini lends itself to countless dishes from savory sauces for meat or poultry to pastas, omelets and polenta.

If you're really searching for authentic flavor, dried porcini can make the difference. Dried Porcini have a concentrated flavor and heady mushroom aroma that is fantastic in risotto, soups and truly amazing sauces.

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Recipes

This stunning variation on the classic Beef Wellington features a boneless breast of chicken, topped with a mushroom-pâté mixture and paper thin-slices of cured duck prosciutto, all enveloped in a tender, flaky puff pastry crust.

While it may seem intimidating, this recipe is not all that hard to make. Broken down into several simple steps (several of which can be done in advance), it's actually quite easy to prepare. Whether you choose to serve it with or without a sauce, the result is an amazing dish that will wow your dinner guests and earn you rave reviews.

This updated version of an Italian classic is perfectly suited to the modern American kitchen. The naturally sweet, delicate flavor of artichokes is the perfect counterpoint to the rich savory taste of porcini mushrooms. If you prefer a vegetarian version, just replace the veal stock with vegetable or mushroom stock.
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The dried porcini mushrooms in combination with full-flavored fresh mushrooms make this pasta deliciously luxurious. You can be creative and add any mushrooms you like. The Marsala and beef stock enrich the sauce. Substitute a vegetable stock if you prefer a vegetarian pasta.
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Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto
earlier in the day, using only three-quarters of
the mushroom stock. Refrigerate it in the pan,
then just prior to serving, return the pan to the
heat. Add the remaining mushroom stock in ¼ cup
additions and continue with the recipe as directed.
This recipe is from Charlie Trotter's book "Charlie
Trotter Cooks at Home" published by the Ten
Speed Press.
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